Chef at 16:52, 12 June 2015

2015-06-12T16:52:01Z

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{{#seo:
|title=Rump steak Cooking Wiki
|titlemode=replace
|keywords=#rumpsteak #cutsofbeef #sirloin #porterhouse #frenchcuisine
|hashtagrev=12032020
|description=Rump steak is a term used in describing cuts of beef
}}


{{disambig}}

'''Rump steak''' is a term used in describing [[cuts of beef]]. It may refer to:

* A steak from the top half of an American-cut round steak primal
* A British- or Australian-cut from the rump [[Beef#UK_primal_cuts|primal]]

==American and British equivalencies==
In the British and Commonwealth English, the "rump steak" is commonly called the "[[sirloin]]" in American English. On the other hand, British "[[sirloin]]" is called "[[porterhouse]]" by Americans

[[Image:British Beef Cuts.svg|300px]] [[Image:Beef cuts.svg|300px]]

==In the French cuisine==

In the [[French cuisine]] vocabulary, the rump steak has been formerly called the ''culotte'' (literally, the 'trousers', the 'pants', but somewhere in the 20th century the French language definitely dropped the word ''culotte'', replacing it by the English term "rump steak". Nowadays, the accepted correct spellings, in French, are ''rumsteak'', ''rumsteck'', ''romsteak'' or ''romsteck''.

[[Image:Beef cuts France Rumsteck highlighted.svg|280px]]

==See also==
* '''[[Cuts of beef]]'''
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<code 'hashtagrev:12032020'>[[Special:Search/rumpsteak|#rumpsteak]] [[Special:Search/cutsofbeef|#cutsofbeef]] [[Special:Search/sirloin|#sirloin]] [[Special:Search/porterhouse|#porterhouse]] [[Special:Search/frenchcuisine|#frenchcuisine]]
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Rump steak - Revision history

Chef at 16:52, 12 June 2015